HOW DO I STORE MY PASTA?
We ship our ravioli, cavatelle, manicotti, and lasagna sheets cold. These products need to be placed in the freezer immediately. If your package arrives with thawed or melted ice packs, but the items are cool, place the items back in the freezer. When cooking frozen, do not defrost. These items can be kept in the freezer for up to 3 months.
We ship our fettuccine dried. This can be stored in a cool, dry place.
RAVIOLI COOKING INSTRUCTIONS
Large Ravioli: Add ravioli with a pinch of salt to boiling water. Gently stir ravioli. When water resumes boiling simmer for 10-12 min.
Small Ravioli: Add ravioli with a pinch of salt to boiling water. Gently stir ravioli. When water resumes boiling simmer for 6-8 min.
CAVATELLE COOKING INSTRUCTIONS
Add cavatelle with a pinch of salt to boiling water. Boil 18-20 min.
MANICOTTI COOKING INSTRUCTIONS
Ready to bake in a disposable foil pan. Remove the lid and add prepared sauce under and over manicotti. Place in a preheated oven uncovered at 400°F. Bake for 30 mins.
FETTUCCINE COOKING INSTRUCTIONS
Add fettuccine with a pinch of salt to boiling water. Boil 5-7 min.
LASAGNA COOKING INSTRUCTIONS
Keep frozen until night before using. Place in the fridge to defrost. No boiling is necessary. Run the pasta under hot tap water if needed.
RECOMMENDED BAKING TIME for lasagna is 40-45 mins at 375° F. After removing from the oven, allow the pan to sit about 10 mins before serving.
A good basic filling for lasagna is a mixture of 1llb of ricotta, 1 whole egg, ¼ cup of grated cheese, salt and pepper to taste. If desired, add parsley and mozzarella – and precooked sausage and/or meatballs.